Food > Recipe Directory > Courses/Meal Type > Salad > Vietnamese-Style Asparagus and Shrimp Salad
Vietnamese-Style Asparagus and Shrimp Salad Recipe
Vietnamese-Style Asparagus and Shrimp Salad
Ingredients
- 2 lbs (1 kg) green and/or white asparagus, trimmed
- 2/3 lbs (350 g) cooked Atlantic cold-water shrimp
- 2 green onions, thinly sliced
- 1 to 4 finely sliced red or green bird's eye (Thai) hot peppers
- 1/3 cup (75 mL) loosely packed coriander leaves
- 1/3 cup (75 mL) loosely packed mint leaves, coarsely chopped
- 2 tbsp (30 mL) finely chopped roasted peanuts
- 2 tbsp (30 mL) crispy fried shallot
- Sweet-and-Sour Lime Dressing:
- 2 tbsp (30 mL) granulated sugar
- 1/4 cup (60 mL) finely shredded carrot
- 1/4 cup (60 mL) lime juice
- 2 tbsp (30 mL) fish sauce
- 1 tbsp (15 mL) rice vinegar
- 1 clove garlic, pressed or minced
- 1/2 tsp (2 mL) hot pepper flakes
Preparation
Sweet-and-Sour Lime Dressing: Dissolve sugar in 2 tbsp/30 mL boiling water; stir in carrot, lime juice, fish sauce, vinegar, garlic and hot pepper flakes. Remove from heat and let stand for at least 30 minutes. (Make-ahead: Refrigerate for up to 1 day.)
Peel white asparagus and, if desired, thick stalks of green asparagus. Blanch in boiling salted water until tender; drain, chill under cold water and drain well. Place on serving plate or 4 individual plates.
Toss together shrimp, green onions and bird's eye peppers (to taste), coriander, mint and Sweet-and-Sour Lime Dressing. Spoon over asparagus; sprinkle peanuts and shallots over top.
Makes 4 servings.
- Serving(s)
- 4
| Per serving: about | |
|---|---|
| Calories | 180 |
| Protein | 22 g |
| Fat (total) | 4 g |
| Sat. Fat | 1 g |
| Carbohydrate | 18 g |
| Fibre | 5 g |
| Cholesterol | 147 mg |
| Sodium | 1.291 mg |
| Calcium | 9 % RDI |
| Iron | 36 % RDI |
| Vitamin A | 39 % RDI |
| Vitamin C | 35 % RDI |
| Folate | 122 % RDI |
Also in this menu:
Source
Homemakers Magazine: June 2008
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